Spicy Shrimp and Cellophane-Noodle Salad Recipe

Name: Spicy Shrimp and Cellophane-Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh lime juice; 2 tablespoons asian fish sauce; 1 tablespoon sugar; 1 tablespoon grapeseed oil; 1 red Thai chile, sliced paper-thin; 1 kaffir lime leaves, minced or ½ teaspoon grated lime zest; 1 teaspoon oyster sauce; 1 14 lbs large shrimp, shelled; 2 (2 ounce) packagesdried cellophane noodles; boiling water; salt & freshly ground black pepper; 2 scallions, thinly sliced; 1 ½ cups mint leaves; ¾ cup cilantro leaf; ¾ cup basil leaves (these were omitted, personal preference); ½ cup chopped dry roasted salted peanut; lime wedge, for serving

Servings: persons

3 tablespoons fresh lime juice
2 tablespoons asian fish sauce
1 tablespoon sugar
1 tablespoon grapeseed oil
1 red Thai chile, sliced paper-thin
1 kaffir lime leaves, minced or ½ teaspoon grated lime zest
1 teaspoon oyster sauce
1 14 lbs large shrimp, shelled
2 (2 ounce) packagesdried cellophane noodles
boiling water
salt & freshly ground black pepper
2 scallions, thinly sliced
1 ½ cups mint leaves
¾ cup cilantro leaf
¾ cup basil leaves (these were omitted, personal preference)
½ cup chopped dry roasted salted peanut
lime wedge, for serving

1
In a bowl, combine the lime juice with the fish sauce, sugar, oil, chile, lime leaf and oyster sauce.
2
In another bowl, toss the shrimp with half of the chile-lime dressing.
3
Cover and refrigerate for 30 minutes.
4
Meanwhile, in a large heatproof bowl, cover the cellophane noodles with warm water.
5
Let stand until pliable, 5 minutes.
6
Light a grill.
7
Drain the cellophane noodles; using scissors, cut the noodles into 2-inch lengths and return them to the bowl.
8
Cover the noodles with the boiling water and let stand until they are softened, about 1 minute & drain well.
9
Season the shrimp with salt and pepper and grill over high heat until just tender, about 1 minute per side.
10
In a bowl, toss the shrimp with the cellophane noodles, scallions, mint, cilantro, basil and the remaining dressing.
11
Mound the salad on plates or a platter.
12
Sprinkle with the peanuts and serve with lime wedges.
13
Enjoy!

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons fresh lime juice, 2 tablespoons asian fish sauce, 1 tablespoon sugar, 1 tablespoon grapeseed oil, and more.

Yes, Spicy Shrimp and Cellophane-Noodle Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spicy Shrimp and Cellophane-Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions